Orange, Pistachio and Dried-Cherry Tea Loaf
This recipe is taken from the 2015 Milk Calendar. When you want to bake something that is easy but just a little fancier, this pretty tea loaf is ideal. Serve with a glass of milk, tea or coffee as a simple afternoon pick-me-up.
- Prep: 10 min
- Cooking: 55 min
- 2 cups (500 mL) all-purpose flour
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 1/2 tsp (7 mL) ground cinnamon
- 1 1/2 tsp (7 mL) ground cardamom
- 1 tsp (5 mL) ground ginger
- 1/2 cup (125 mL) butter softened
- 2/3 cup (150 mL) granulated sugar
- Finely grated zest from 1 orange
- 2 eggs
- 1 tsp (5 mL) vanilla
- 1 cup (250 mL) Milk
- 1/3 cup (75 mL) sour cream
- 1/2 cup (125 mL) pistachios
- 1/2 cup (125 mL) dried cherries
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Preheat oven to 350°F (180°C). Butter a 9x5x3-inch (2 L) loaf pan.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, cardamom and ginger. In a large bowl, using an electric mixer, beat butter with sugar and orange zest until well blended. Beat in eggs, one at a time, then vanilla until blended. In a small bowl, whisk milk with sour cream. Beat dry ingredients into butter mixture, alternating with milk mixture, making 3 additions of dry and 2 of milk, just until combined. Stir in pistachios and cherries.
Scrape into prepared pan, smoothing top. Bake about 55 min or until a tester inserted in centre comes out clean. Let cool in pan for 10 min. Invert onto a rack to cool completely.
Cardamom has a unique, strong flavour. Whole pods are used in savoury Indian dishes, while ground cardamom is mostly used in desserts.
Add 1/2 cup (125 mL) chocolate chunks or chips.
Try chopped pecans and dried cranberries in place of pistachios and cherries.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||11 % / 124 mg|